Food Biotechnology: Edition 2

The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world.

Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.